The Brussel Sprout is a cruciferous vegetable, a cultivar group from the cabbage family, rich in vitamin C and A.
The Brussels sprout is a cool season crop, closely related to cauliflower, broccoli, kale, collards, etc. Brussels sprouts are an excellent source of vitamin C and a good source of dietary fiber and vitamin A.
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Brussels sprouts belong to a class of vegetables called cruciferous vegetables. Cruciferous vegetables are rich in compounds that help fight cancer.
History: The origin of Brasssica oleracea var gemmifera is thought to be the result of a mutation from the savoy cabbage. The name comes from the early place of cultivation. Earlier forerunners to the modern Brussels sprouts likely were cultivated in Ancient Rome, possibly as early as the 1200s in the area now known as Belgium. The recorded reference dates to 1587. During the sixteenth century Brussel Sprouts were popular in the southern Netherlands, eventually spread throughout Northern Europe.
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